Sole with Lemon and Capers

We made this simple, delicious Filet of Sole with Lemon and Capers recipe as one of the staples of the studio. It’s particularly popular when Pete and Manny would come back from one of their fishing trips off of Montauk!

We like our Lemon Rice Recipe as a side, with a big salad and crisp white wine!

Sole with Lemon and Capers

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 2


  • 1Lb Lemon Sole, Flounder or Grey Sole ( if you have a lot of money)
  • 1 Large Lemon
  • 2 Cups All Purpose Flour
  • 1 Cup Milk
  • 6 Tbs Capers in jar with liquid
  • 2-3 Tbs Butter
  • Olive Oil
  • White Wine
  • Pepper

Step by Step

  1. Put the fish Filets in a milk bath for 10 minutes....let excess milk drip off and place into flour, making sure they are completely coated. Remember one hand wet , the other dry!
  2. Have oil ready in pan and heating. The oil should be covering the entire bottom of pan and be approx. 1/4”deep
  3. DO NOT use a Non Stick pan. The crispy bits add so much flavor.
  4. Once oil is to temperature (a simple trick is to look for a little “shimmer” on the surface of the oil) , put floured filets into oil...careful as they will spatter.
  5. Let cook on one side till golden brown making sure the filets don't stick.
  6. Once they’re brown, carefully flip each filet and repeat process on other side. Cooking time depends on thickness of filets. Test to see doneness. Fish should be opaque white, not translucent.
  7. Once cooked, place on paper towel to drain
  8. Turn up the heat, add butter, wine, pepper and capers. (No need for salt as the capers are salty to begin with) use approx. 3 Tbs of the liquid from capers as well.
  9. Add lemon Juice and reduce sauce down till it thickens.
  10. Place filets on warm dishes, pour sauce over filets.


Peter is an award winning food photographer who’s work can be seen everywhere from magazines, billboards, tv commercials and in virtually every supermarket aisle.

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